Maple-Glazed Roasted Salmon

Maple-Glazed Roasted Salmon
from Cooking Light (January 1999)

1/4 cup grated peeled fresh ginger
1/4 cup rice vinegar or white wine vinegar
1/4 cup maple syrup
1 (2 1/2-pound) salmon fillet
6 shallots, halved lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons maple syrup, divided
Chopped parsley (optional)

Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in refrigerator 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.

Preheat oven to 450°.

Place a baking sheet in oven 5 minutes. Place shallots and fish, skin side down, on baking sheet; sprinkle with salt and pepper. Brush fish with 1 tablespoon syrup. Bake at 450° for 10 minutes. Brush with 1 tablespoon syrup; bake an additional 7 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, if desired.

Notes: I made this on a pre-heated and olive-oiled cedar plank. It was cooked at 375 degrees for 10 minutes and then brushed with syrup before being cooked 10 minutes more.